Crispy Bacon Potatoes

Crunchy smashed spuds with crispy bacon, melty cheddar and aromatic garlic turn regular potatoes into something magical. They break tradition while keeping what we love about roasted potatoes. Each bite gives you that amazing crackly outside that breaks open to reveal incredibly soft, cloud-like centers ready to soak up all the goodness. When you add the bacon bits and gooey cheese, this side dish might just become the main attraction at your table.

I came up with these potatoes one chilly winter night when normal roasties just weren't exciting enough. The first batch filled my house with such incredible smells that my family appeared from nowhere like I'd rung a dinner bell. Something truly amazing happens when those crispy edges meet salty bacon and melted cheese - it's now something my family asks for all the time.

Simple Yet Spectacular Ingredients

• Starchy potatoes: Go for varieties like Rooster, Maris Piper or King Edward for that ideal fluffy inside and crispy outside texture.
• Lard or goose fat: Nothing beats these traditional fats for flavor and that golden crunch you can't get from regular oils.
• Fresh garlic: Adds wonderful aroma and flavor that soaks into the potatoes.
• Bacon pieces: Brings smoky, salty goodness plus an extra crunchy element to enjoy.
• Mature cheddar: Creates delicious pockets of cheese that melt throughout the hot potatoes.
• Snipped chives: Adds a gentle onion kick that balances the richness and brightens the plate.
• Black pepper and sea salt: Good seasoning makes all the other flavors pop.

Easy Cooking Steps

Get The Oven Hot:

Warm your oven to 425°F or 220°C. Put your chosen fat in a roasting pan and heat until it's nice and hot.

Sort The Spuds:

Cut potatoes into chunks, cover with cold water, and cook until you can easily poke them with a fork but they still hold together - about 10-12 minutes.

Rough 'Em Up:

Drain well and put back in the hot pot. Pop the lid on and give them a good shake to create rough edges that'll get extra crispy.

Start Roasting:

Take the hot pan from the oven. Drop potatoes into the hot fat, turn to coat them well. Roast for 25-30 minutes, flipping now and then.

Cook The Bacon:

Put bacon strips on another baking sheet for the last 5-6 minutes of cooking. Chop into little pieces once crispy.

Smash Away:

Move your golden potatoes to the bacon tray. Gently press each one with a fork to make cracks and splits.

Add Flavor Boost:

Mix some hot fat with chopped garlic. Brush this mixture over all the smashed potatoes.

Top It Off:

Scatter cheese and bacon bits over everything. Pop back in the oven for 2 minutes until the cheese gets all gooey.

Finishing Touch:

Pull from the oven, sprinkle with chives, add salt and pepper to taste. Serve right away while hot.

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I got really into making perfect roasties after a trip to England some years back. Using goose fat really does make them taste so much better than just using olive oil. My mom always told me you can tell a good cook by their roast potatoes, and it took me years of trying before I finally got what she meant.

Dinner Table Standouts

These crunchy smashed potatoes make any meal better but they're really amazing next to a juicy roast chicken with plenty of gravy. They also taste great with a simple green salad dressed with something tangy to cut through all that richness.

Mix It Up

You can swap in parmesan and rosemary when serving with lamb for an Italian feel. If you like things spicy, add some cayenne and smoked paprika before they go in the oven. If you don't eat meat, try using caramelized onions instead of the bacon.

Next-Day Treats

Keep any extras in a sealed container for up to two days. Warm them back up in a hot oven (200°C) for about 10 minutes to get them crispy again. They make a fantastic breakfast too - just top with a runny fried egg.

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Learning to make truly great roast potatoes has been one of my favorite cooking journeys. These smashed versions with all the tasty toppings have become the dish everyone asks me to bring to gatherings. It just goes to show that sometimes the simplest foods, when done right, can be the most unforgettable.

Frequently Asked Questions

→ Which potatoes work best for smashing?

Go for starchy varieties like Russets, Maris Piper, or King Edward. They turn fluffy when boiled and crispy when roasted.

→ Can I switch goose fat for olive oil?

Sure, olive or vegetable oil works too, though goose fat adds extra richness and crunchiness.

→ When are the potatoes ready for smashing?

They’re ready when a fork easily pierces through after boiling. After roasting, they should also have a firm skin for smashing.

→ Can I prep these potatoes ahead of time?

You can boil them in advance but do the roasting, smashing, and topping just before eating to keep them crispy.

→ What goes well with these potatoes?

Pair them with roast meats like chicken, pork, or steak. They’re also awesome on their own with a dollop of sour cream.